Directions
- Preheat the oven to 180 ° C (350 ° F).
- Cut the baguette into three pieces and remove the crumb with a serrated knife.
- Roughly chop the artichoke hearts.
- In a large skillet, heat the olive oil over medium heat. Cook the shallots and garlic for 1 minute, stirring constantly.
- Add the artichoke hearts and spinach. Continue cooking for 1 to 2 minutes, stirring.
- Add cream cheese and Italian cheese mixture. Continue cooking, stirring constantly, 2 to 3 minutes, until the cheese is melted. Add salt and pepper.
- Using a spoon, fill the cavity of the baguette pieces with the artichoke mixture.
- Using a serrated knife, gently cut each piece of baguette into six 1-inch (2.5-cm) slices, being careful to keep the slices lightly glued together.
- Place the slices of bread on a large sheet of aluminum foil, without separating them, and wrap them in the foil. Place on a baking sheet. Bake in the oven for 12 to 15 minutes. Serve immediately.
